Storage
Store in a cool dry place.
Keep bag tightly closed after part use.
Preparation and Usage
We're here to help you get the best from your home baking
Perfect your techniques with one of our recipes below. Use the handy tips along the way...
Victoria Sponge
You will need just 150g each of McDougalls Supreme Sponge Flour, caster sugar and unsalted butter, plus 3 medium eggs, beaten, 1 tbsp water, strawberry jam and icing sugar to dust. Simple.
Preheat oven 180°C/160°C Fan/Gas Mark 4. Grease and line the base of your 2 x 18cm sandwich tins.
Beat together the sugar and butter until light and fluffy.
Beat as much air as you can into the mixture for a light and airy cake
Gradually add the beaten eggs and water with a little of the flour, then fold in the remainder of the flour until all the ingredients are combined.
Add a little milk if the sponge batter is too stiff
Turn into prepared tins, and bake for 25-30 mins until well risen and golden.
Once cooled, sandwich together with jam and dust with icing sugar.
For an extra twist why not replace 25g of the Mcdougalls Supreme Sponge Flour with 25g seived cocoa powder for a Chocolate Sponge sandwiched together with chocolate buttercream.
Preparation and Usage
We're here to help you get the best from your home baking
Perfect your techniques with one of our recipes below. Use the handy tips along the way...
Victoria Sponge
You will need just 150g each of McDougalls Supreme Sponge Flour, caster sugar and unsalted butter, plus 3 medium eggs, beaten, 1 tbsp water, strawberry jam and icing sugar to dust. Simple.
Preheat oven 180°C/160°C Fan/Gas Mark 4. Grease and line the base of your 2 x 18cm sandwich tins.
Beat together the sugar and butter until light and fluffy.
Beat as much air as you can into the mixture for a light and airy cake
Gradually add the beaten eggs and water with a little of the flour, then fold in the remainder of the flour until all the ingredients are combined.
Add a little milk if the sponge batter is too stiff
Turn into prepared tins, and bake for 25-30 mins until well risen and golden.
Once cooled, sandwich together with jam and dust with icing sugar.
For an extra twist why not replace 25g of the Mcdougalls Supreme Sponge Flour with 25g seived cocoa powder for a Chocolate Sponge sandwiched together with chocolate buttercream.
Recipes
We're here to help you get the best from your home baking
Perfect your techniques with one of our recipes below. Use the handy tips along the way...
Victoria Sponge
You will need just 150g each of McDougalls Supreme Sponge Flour, caster sugar and unsalted butter, plus 3 medium eggs, beaten, 1 tbsp water, strawberry jam and icing sugar to dust. Simple.
Preheat oven 180°C/160°C Fan/Gas Mark 4. Grease and line the base of your 2 x 18cm sandwich tins.
Beat together the sugar and butter until light and fluffy.
Beat as much air as you can into the mixture for a light and airy cake
Gradually add the beaten eggs and water with a little of the flour, then fold in the remainder of the flour until all the ingredients are combined.
Add a little milk if the sponge batter is too stiff
Turn into prepared tins, and bake for 25-30 mins until well risen and golden.
Once cooled, sandwich together with jam and dust with icing sugar.
For an extra twist why not replace 25g of the McDougalls Supreme Sponge Flour with 25g sieved cocoa powder for a Chocolate Sponge sandwiched together with chocolate buttercream.
Recycling Information
Bag - Paper - Widely Recycled
Other Information
Full Product Name:
Supreme sponge premium self raising flour
Storage:
Store in a cool dry place.
Keep bag tightly closed after part use.
Additional Information:
Widely Recycled
Trademarks, designs and logos appearing on this pack are owned by the Premier Foods Group.
